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20 oz. oreo cookies
18.5 oz. white chocolate
Line a 10x15-inch jelly roll pan with waxed paper. Coat the waxed paper with non-stick vegetable spray and set aside.
In a large mixing bowl, break half of the cookies into coarse pieces with your fingers or the back of a wooden spoon.
In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to the package directions.
Remove from microwave and quickly fold in broken cookie pieces.
Pour mixture into prepared pan and spread to cover half the pan.
Repeat the process once again, with the remaining chocolate and cookies, spreading the mixture into the other half of the pan.
Refrigerate until it has become solid, about an hour.
Remove the bark from the pan and carefully peel off waxed paper.
Place the bark on a large cutting board, use a large chef's knife to cut.
Place in an airtight container.